Dip of eggplant

Name: dip of eggplant
Cook time: 15 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines; 1 toe garlic pressed; 1 el mayonnaise with olive oil (jar 350 ml); 1 lemon pressed out; 1 el fresh parsley finely chopped

A nice Mediterranean recipe. The vegetarian side dish contains the following ingredients: eggplants, garlic (pressed), mayonnaise (with olive oil (350 ml jar)), lemon (squeezed) and fresh parsley (chopped).

Ingredients

Directions

Preheat the oven to 220 ° C or light the barbecue. Cut the aubergines in different places and put them in the oven for 45 minutes or 30 minutes on the barbecue until they are soft and wrinkled. Turn them on the barbecue regularly.
Allow to cool slightly, cut open and scrape out the flesh. Cut the flesh coarsely. Add the garlic and the mayonnaise. Season with lemon juice, pepper and salt. Sprinkle with the parsley.